One of the delights of this field of study is
that all the sources tend to contradict each other and sometimes themselves as
well. You will see contradictions wherever you go, so it is necessary to keep
tongue firmly in cheek while you try to establish a consensus.

For example, some tables list maple syrup as
alkaline, while some list it as acidic. Since it is 62% sugar, and sugar is
acidic, I find it hard to believe it could be alkaline. One table lists ripe
bananas as alkaline, then lists them under acidic as well (just toss a
coin). They are quite likely to be acidic because of their high sugar content.
The same goes for dried fruits. In some cases, a straightforward test would be
misleading, as with citrus fruits. They will test acidic because of the citric
acid, but by the time they are assimilated into the body, they will have an
alkaline effect because of other factors like potassium. Much the same applies to
apple cider vinegar. As a general guide, citrus fruits should be more alkaline
than other fruits because other fruits have the sugar content. Dairy products
are also acidic because of their lactose, or milk sugar. When it comes to soy,
most tables list it as alkaline, but I find commercial soy generally tests at 6,
which is acidic.

As an example of what you could be in for, let us take the intriuing case of stevia, a herb that is used as a sweetener. If you research it on the internet, you will find that every conceivable source lists it as alkaline. Some even list it as highly alkaline. Yet, when I tested stevia, it tested at 6, which is acid-forming. I only bought the bloody stuff because it was supposed to be alkaline, and I paid $34 for 100 grams, so it wasn't just small change. It barely lasted for three weeks, and this in spite of being listed as alkaline. I found a cheaper brand, but it was so weak I could hardly taste it. After finding it tested as acid-forming, I rang the company and asked them about it. They told me it ranges between 5 and 7, which is acid-forming, but all sources on the internet say it's alkaline. So why was I paying $34 for the bloody stuff? In short, it is necessary to keep tongue planted firmly in cheek when delving into this subject. A critical faculty goes a long way.

It is worth keeping in mind that the steps in
the alkaline chart (from 0 to 14) progress logarithmically, meaning that a jump
of just one point is actually ten times stronger in alkalinity. In other
words, it might not sound like much if the number jumps from 7.5 to 8.5, but the
alkalinity is ten times stronger.

The tables below are (I hope), a reasonable
guide, but further study is always worthwhile.

First, let me start with some test results
of my own, carried out with a wide-range pH test kit obtained in a pet shop. The
range is from 5.0 to 9.0.